Tag: Fruit

Dragon fruit, also known as pitaya or strawberry pear, can be a little intimidating at first sight, but its bark is worse than its bite! The scaly outer skin of the dragon fruit, which looks similar to that of a pineapple, is not prickly and very easy to peel. Some say Dragon Fruit was given its name because it looks like the fiery flames coming from a dragon’s mouth!

Finding out how to utilise tamarillos when in season is worth doing! Tamarillo, also known as tree tomatoes, can grow to about two meters tall with clusters of fruit that slowly ripen to a deep red. The taste can be described as “unusual and interesting – even as “an acquired taste”. See the image below. The unique tropical flavour which reminds of a mix between passion fruit and guava and a hint of other fruits, turns a cheesecake into a sublime dessert or tea time treat. Continue reading Tamarillo Cheesecake

This recipe is quick and easy to make and will definitely put a smile on your Valentine’s face! Use one type of fruit or a combination of different coloured fruits if you prefer. These fruit bites are great for lunch boxes too (see photo below).

Coulis is the French word for “strained liquid” and refers to a thick sauce made from puréed and strained vegetables or fruits. Coulis can be sweet or savory, depending on what it is meant to accompany. The base of coulis is a fruit or vegetable. Fruits are generally used uncooked, while vegetables may be roasted, blackened, or simmered so that they soften. The base is pureed so that it is creamy and smooth, and then it is usually seasoned. After seasoning, the coulis may be strained to remove things like seeds or chunks of skin. The sauce may be artfully drizzled on a plate, or pooled next to the food. When fresh fruits are abundant, turn them into sauces. Do not add too much sugar or water at the onset of cooking. Add sugar at the end as necessary for the type and acidity of the fruit used. The moisture in the fruit will create a sauce when cooked. Wash and prepare the fruit as is appropriate and cut up before making the sauce.

Pineapple grilled on a braai is one of my all-time favourite desserts. Using coconut sugar gives it an extra tropical taste. Coconut sugar, also know as coconut palm sugar, tastes like caramel flavoured sugar, not like coconut! It is produced from the sap of cut flower buds of the coconut palm. The Glycemic Index of coconut sugar is 35 and is therefore consideredto be healthier than refined white sugar that has a GI of 60 and brown sugar that has a GI of 64. It can be used as a 1:1 sugar substitute for coffee, tea, baking and cooking. Coconut sugar has a high mineral content, being a rich source of potassium, magnesium, zinc and iron. It also contains Vit B1, B2, B3 and B6.

1 or 2 fresh pineapples, trimmed, cored and cut into wedges

30 ml coconut sugar or regular brown sugar (see notes below)

2. 5 ml ground cinnamon

a few drops water

Preheat your braai to a medium-high heat.

Combine the sugar, cinnamon and a few drops water in a mixing bowl and brush it onto the pineapple pieces.

When you are ready to braai the pineapple, lightly oil the surface of the grill.

Braai the pineapple for approximately 15 minutes, searing all sides.

Serve on it’s own, or with cream or ice cream.

Variation

Substitute the pineapple for peaches that has been pitted and halved for an equally delicious dessert (see photo below).

Be sure to double this recipe so that there is leftover to have as breakfast with toasted almonds and thick greek yoghurt! Be sure to read my post “In season: Figs” for the health benefits and good accompaniments for figs.

This unusual fruit sauce can be served as an accompaniment to a variety of meats or combined with a light olive oil to make a salad dressing. Be sure to read my post In season: Figs for the health benefits and good accompaniments for figs.